Cauliflower has come out the shadow of its popular cousin broccoli to show its versatility. Cauliflower is a wonderful blank slate that can be molded to suit almost any recipe. No longer is it relegated to a vegetable basket or a salad, cauliflower can be grilled, seared, braised, deep fried, mashed as a potato substitute, grated and used for a rice substitute or pureed for soups. This recipe pairs the tempura cauliflower with chickpeas as a tasty substitute for the chicken in this Kung Pao dish.

Toss cauliflower florets into rice flour mixture. Thoroughly coat cauliflower with mixture. Toss in 1/2 cup rice flour and incorporate into mixture. There should not be any residual mixture left in the bowl. If there is residual mixture left in the bowl gradually add rice flour until cauliflower is fully coated.